Vibe: Casual and thoughtfully designed, with an expansive patio.
Food: If you order the two, four or eight-piece orders of fried chicken, they’ll come out on a brown paper–lined silver tray, deboned, with a piece of cornbread and a small dish of honey butter. The chicken is locally sourced and brined with sugar, salt, spices and citrus, then battered and fried, and topped with smoked paprika salt.
Drink: A varied selection of cocktails and non-alcoholic libations, beers, wines, fountain sodas and housemade lemonade round out the experience.
Tip: The non-fried chicken dishes are just as impressive, from sandwiches and salads to sweets like the seasonally-influenced dump cake.
Updated with reporting by Lauren Brocato